Salad Nicoise ala Capers

Number of Servings

4

Ingredients

1/2 cup vergin olive oil3 tbsps. fresh lemon juice2 tbsps. white wine vinegar1/4 cup Dijon mustard1/2 tsp. Paprika1 tsp. fresh chopped basil3 tsp. capers2 heads Romaine lettuce10 oz. fresh blanched green beans6 oz. cooked skin on baby potatoes,1 cup cherry tomatoes halfedsalt & white pepper to taste4 hard boiled eggs, sliced1/4 cup pitted Kalamata olives1/4 cup pitted green olives10 oz. freshly grilled tuna, broken up

Directions

Place olive oil, lemon juice, vinegar, Dijon mustard, paprika, basil, capers, salt and pepper in a Mason jar and shake well, untill combined. Wash lettuce, chop into 1" size, place in salad bowl, add on top in this order green beans, potatoes, tomatoes, olives, egg and tuna. Add dressing, cover and chill for 15 min. Serve

Comments

I used to serve this at Capers Restaurant in Annapolis.